Out Of This World Strawberry Cupcakes Recipes

FRESH STRAWBERRY CUPCAKES WITH WHIPPED CREAM FROSTING

Steps:

• Position a rack in the center of the oven and preheat the oven to 350ºF. Line muffin pans with paper liners, set aside.
• In a medium bowl, sift together the all-purpose flour, baking powder, and baking soda. Set aside. In a food processor, pulse the strawberries until they turn into small pieces, do not puree them. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar together for 2 minutes on medium speed. Add in the yogurt and continue to beat. When mixed, add the eggs, one at a time, waiting for each to incorporate before adding the next. Add the vanilla. With the mixer on low, add the flour mixture in 3 additions alternating with the 1/4 cup milk in 2 additions until just combined. Make sure to start and end with the flour mixture. Fold in the chopped strawberries.
• Divide the batter into prepared pans. Fill each up 2/3 full. Bake the cupcakes for 19-22 minutes or until a cake tester comes out with just a few crumbs. Let cool completely before frosting.
• For the frosting: In the bowl of an electric mixer fitted with the whisk attachment, beat the heavy whipping cream with the sugar on the medium setting until soft peaks start to form, bout 3-4 minutes. Add the strawberry jam and continue to beat until the whipped cream holds it's shape, 30 seconds. Do not over beat.
• Frosting can be made one day in advance and stored in the refrigerator, covered.

STRAWBERRY CUPCAKES

Steps:

• Heat the oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cupcake cases. Mix the flour and sugar together in a large bowl. In a large jug, whisk together the eggs, yogurt and melted butter. Gradually mix the wet ingredients into the dry until you have a smooth batter, then fold in the strawberries.
• Fill the prepared cases so they are about three-fourths full. Bake for 25-30 mins, or until golden and a skewer inserted into the middles comes out clean. Leave to cool.
• Meanwhile, make the icing. Beat the sugar and butter together until smooth and pale, then add the milk, vanilla and a little pink food colouring and beat until the icing is an even pale pink shade. Spoon the icing into a piping bag fitted with a star nozzle, then pipe in swirls onto the cooled cupcakes. Decorate each with a strawberry half or small strawberry, then serve.

REALLY REAL STRAWBERRY CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with 20 cupcake liners (for mini cupcakes, line 72 mini muffin tins).
• Grind strawberries into a fine powder using a coffee grinder or food processor. Whisk strawberry powder, all-purpose flour, cake flour, baking powder, baking soda, and salt together in a bowl.
• Beat butter and sugar in a bowl with an electric mixer until light and fluffy. Mixture should be noticeably lighter in color. Add room-temperature eggs one at a time, allowing each egg to blend into butter mixture before adding the next. Beat in vanilla extract.
• Stir flour mixture, alternately with the milk, into butter mixture until just incorporated. Fill lined tins with cupcake batter.
• Bake in preheated oven until cupcakes spring back when gently touched with a fingertip or a toothpick inserted in the center comes out clean, 16 to 18 minutes for regular cupcakes, 8 to 10 minutes for mini cupcakes.

STRAWBERRY AND MASCARPONE FILLED CUPCAKES

Steps:

• Special equipment: 1 muffin tin
• Make the cupcakes according to package instructions. Lightly grease the muffin tin and fill the batter almost to the rim of each muffin cup. Bake according to package directions and let cool.
• In a food processor combine the mascarpone cheese, strawberries, 1/4 cup sugar, and lemon juice. Process the mixture until smooth. Transfer the strawberry mixture to a pastry bag fitted with a small tip. Push the tip gently into the bottom of a cupcake and squeeze in the strawberry mixture until the cupcake plumps. Continue with the remaining cupcakes.
• In a small saucepan bring the 1/2 cup sugar, water, and vanilla extract to a simmer over medium heat. Simmer until the sugar is dissolved. In a medium bowl combine the vanilla syrup with the confectioner's sugar. Stir until smooth. Working quickly, use a rubber spatula spread the icing on the top of the cupcakes. If the icing begins to firm up, place in the microwave for a few seconds to warm up again.